Monthly Mystery Munchies #18: Bloody Good Tomato Soup

mmm-tomato-soup-halloween-1

Double, double, toil and trouble! This month, my Best Blogging Friend, Ann (Grubbs n Critters) and I decided to do a Halloween meal. But who knew there were so many options? A spidery cake was really appealing, but because I suck like a Cullen at decorating, I did a spicy tomato soup, complete with freaky eyeballs.

Credit: Google Images

Credit: Google Images

This reminds me of a scene in the Addams Family, where Gomez and Mortitia are looking at baby Pugsley in the crib. Gomez: He has my father’s eyes. Morticia: Gomez, take those out of his mouth. Hashtag DEAD! In honour of one of my favourite movies, I added ‘eyes’ to the soup.

This was all a bit of fun, the soup ‘decorating’. (You can see what I mean when I say decorating ain’t my forte!) This recipe is totally amazeballs when served under normal, non-Halloween circumstances. Simply blitz all ingredients, slice the prosciutto and mozzarella, chop up the parsley, add some halved olives and a few dollops of sour cream, and you’re good to go! But if you want to vibe it up, here’s my unfortunate attempt:

mmm-tomato-soup-halloween-2

My dearest Ann’s bewitching kitchen treat this month is the friendliest ghost, Casper’s Pannekoek (pancakes). It’s a hit with kiddies and adults alike, so please check this ghoulicious delight out!

Bloody Good Tomato Soup

  • Difficulty: dead easy
  • Print

Supplies:

2 yellow onions
2 red onions
1 tbsp minced garlic
1kg large tomatoes
2 red and 2 green bullet chillies
1 red, yellow & green pepper
1 x tin 400g whole peeled tomatoes
240g tomato puree
1 cup veg or chicken stock
2 tbsp olive oil
Salt and pepper
6 pieces prosciutto
6 mozzarella balls
Sour cream
Italian parsley

Making It Happen:

Heat the olive oil and add chopped onions and garlic. Fry for 2 minutes, then add the chillies and peppers. Fry until soft and the onions are translucent.

Chop the fresh tomatoes and, with the canned tomatoes, add them to the pot. Simmer for 5 minutes, then add the tomato puree and vegetable (or chicken) stock. Simmer for 20 minutes.

Add salt and pepper to your liking. Blitz in a food processor until smooth. Pour into bowls, then carve a hole in the mozzarella balls, place the olives in each hole, then wrap in prosciutto. Place in the soup and add a dollop of sour cream.

Alternatively, if you want a more normal-looking soup,blitz all ingredients, slice the prosciutto and mozzarella, chop up the parsley, add some halved olives and a few dollops of sour cream, and you’re good to go! Dunzo. It’s dead easy!

 

Monthly Mystery Munchies #17: Spinach and Caramelised Onion Dip

 

Spinach dip 4 1

This month’s Monthly Mystery Munchies challenge was so much fun! We’re going into summer here in the Southern Hemisphere, and as a nation, we’re obsessed with barbecues. Like, obsessed to the point that rain or shine, we make it happen! An obligatory part of said gatherings is snacks, and with snacks comes dips. Ann’s criteria for this dish is that it be a ‘signature dip’. She absolutely wowed me with her creamy chicken liver cheesy pâté cheesy dip. I MEAN! Killin’ it! With mine, I didn’t have to think too hard about it, although there are a few that I concoct, this one wins every time.

Spinach dip 3 2

You see, there is something so moreish about spinach, sweet, caramelised onions, and sour cream. It’s also easy to prepare and keeps well in the fridge for up to two days. In terms of what to serve it with, that’s fun too. My favourites: broccoli florets, carrot sticks, potato chips, mini cheesy sausage rolls, tortilla chips… basically anything you want! Please go to Grubbs n Critters and check out all of all recipes, and be prepared to leave drooling!

Spinach and Caramelised Onion Dip

  • Difficulty: easy
  • Print

Suppplies:

250g cooked spinach
3 onions, I used 2 x red and 1 x yellow
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon butter
250ml sour cream
Sea salt & freshly cracked black pepper

Making It Happen:

In a large frying pan, heat the olive oil on medium high. Once the oil is hot, add the onions and butter, stirring to spread the butter.

Spread the onions evenly across the pan. Fry for 5 minutes on medium high, stirring to prevent onions from sticking, then turn the heat down to medium low and saute for another 10 minutes.

Add the brown sugar, balsamic vinegar and salt and saute for 30 minutes.

Add the spinach to the onions and stir in the sour cream. Serve.

 

Monthly Mystery Munchies #16: Herby, Fully Loaded Chicken Wraps with Zesty Sour Cream

Chicken wraps 1

This month I was a tad nervous to suggest this theme to the lovely Ann from Grubbs n Critters. Was it too easy? Not challenging enough? We’ve definitely been pushing our boundaries, happily so, but I felt like doing something that wasn’t time consuming, that I could whip up and serve immediately. My suggestion? Wraps with meat and a dressing/sauce. That was it. Ann gladly accepted, having bought some wraps a few days prior. It was meant to be. I love it when a cooking plan comes together!

Chicken wraps 2

Yes, I said it, “herby, fully loaded wraps”. I kind of threw everything in my fridge into this meal: chicken, butternut, mushrooms, red onion, garlic and then some more garlic, mustard, coriander, Italian parsley, basil, honey, lemon, sour cream… errthang went in. I’m a sucker for fresh herbs. I try to use them as often as possible. There’s just something really cool about cooking stuff and throwing it in a wrap. Love it. I have basil, parsley, limes and lemons in my garden. Picking it makes me feel like I’m on a farm, all organic and fresh. Then I hear hooters and dogs barking, and I remember that nope, I actually live in a city. Still, it’s wonderful to use what I have in the garden. I’d really like a bacon tree. That would be ideal. Strangely, I can’t find any.

Chicken wraps 3

I’m psyched to see what Ann’s come up with this month. No doubt, it’ll be amaze. She has some great stories on her blog, fabulous recipes, and hilarious jokes. Please hop over to her blog and check it all out.

A little less conversation, a little more food action… here we go… all wrapped up:

Chicken Wraps with Zesty Sour Cream

  • Servings: 8
  • Difficulty: easy
  • Print

Supplies for the chicken:

4 skinless, boneless chicken breasts
1 tablespoon minced garlic
1/4 cup olive oil
Zest of 1 lemon
Juice of 1 lemon (about 4 tablespoons)
1 handful flatleaf Italian parsley
1 handful basil leaves
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper

Supplies for the veggies:

500g butternut, cubed
250g mushrooms, sliced
200g baby spinach leaves
1 red onion, sliced
2 tablespoons olive oil

Supplies for the sour cream dressing:

250ml sour cream
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons lime juice
1 teaspoon minced garlic
1 handful coriander
1 tablespooon parmesan per wrap, for sprinkling
8 wraps

Making it happen:

Blitz all the chicken ingredients and pour over the chicken breasts. Bake at 180C for 30 – 35 minutes until cooked.

Meanwhile, steam or boil the butternut until cooked, about 6-10 minutes. Fry the mushrooms and onion on medium heat until cooked, about 5 minutes. Mix in the cooked butternut, and the baby spinach leaves and stir well until all the veg are full mixed.

Blitz the first seven our cream ingredients until fully mixed. Cook the wrap per instructions, and then spoon some veggie mixture into the centre of the wrap. Layer the chicken on top, scatter some reserved parsley and coriander, drizzle with sour cream and sprinkle 1 tablespoon of parmesan over everything. Fold the wrap and serve.  

 

 

Baked Vanilla Cheesecake

This. This is everything. Cheesecake is my faaaaaavourite summer dessert. It’s winter right now, but the sun was shining so why not? Come hither old friend!

Everything about this recipe is addictive. The biscuit base is thick, crunchy and buttery. You’ll see I use extra biscuit – I like a thicker base. The cheesecake is creamy, velvety and smooth. I highly recommend using vanilla pods for this one, but you can use vanilla essence in its place. 2 teaspoons should do it.

Baked Vanilla Cheesecake

  • Servings: 10-12
  • Difficulty: medium
  • Print

Ingredients:

Cheesecake ingredients

For the biscuit base:
150g melted butter + more for greasing the cake tin
300g Marie biscuits (or digestive biscuits)
75g caster sugar
For the cheesecake:
460g plain cream cheese, room temperature
200g caster sugar
3 eggs, room temperature
2 tablespoons corn flour
250ml sour cream, room temperature
Seeds of 1 vanilla pod

Directions:

Cheesecake 1 21. Allow the cream cheese and sour cream to reach room temperature. Melt the butter in your microwave or on the stove. Break up the biscuits and blitz them in the food processor for 2 minutes until they resemble fine bread crumbs. Add the caster sugar and butter and blitz until well combined, about 30 seconds. Grease a 22cm springform cake tin with butter and pour the biscuit mixture into it. Level it with the back of a tablespoon until it’s smooth on top. Place the cake tin in the fridge for half an hour.

Cheesecake 3 22. After 20 minutes, preheat your oven to 150°C (300°F). Slice the vanilla pod in half, lengthways, and, holding the upturned end or ‘hook’ down, scrape out the vanilla seeds. Set aside. In your food processor, combine the cream cheese and caster sugar and process for 2 minutes. Add the eggs, 1 at a time, beating after each addition. Pour in the sour cream, corn flour and vanilla seeds and process for about a minute. Pour the cheesecake batter into your springform cake tin and bake in the middle shelf of your oven for an hour.

Cheesecake 5 23. Once it’s done, it will be golden brown and slightly firm to the touch. If it’s still too wet, bake for another 10 minutes. Once it’s done, leave the oven door slightly ajar and allow the cheesecake to cool down completely, about two hours, before transferring it to the fridge for a minimum of two hours but preferably overnight.

 

Cheesecake 6 24. You can serve it with an array of toppings – ice cream, chocolate sauce, caramel sauce, strawberry compote. It’s up to you and it’s fun to be able to play around! You can also serve it as is. It’s packed with so much flavour that nothing is missing! Serve at room temperature.